Fig, Ricotta and Pesto Flatbread with Arugula

Fig Arugula Flatbread 003I’ve become obsessed with ricotta as of late. I found this fresh ricotta at Whole Foods that I’ve been slathering on toast in the morning, along with some of Mike’s Hot Honey. I’ll give you a minute while you follow that link and then purchase some of this honey. It’s amazing.

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Anyway, I feel like ricotta is always left to serve as a filler in all those heavy Italian dishes like stuffed shells or lasagna {which are also all amazing} without ever being the star of its own show. ¬† ¬†While it’s not the strongest tasting cheese, it’s so creamy and provides a wonderful base for different flavors. It’s adaptable and can go sweet or savory depending on your mood.

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I love this pizza for it’s use of ricotta and it’s ease of preparation. I often use store bought pizza dough and pesto to make it an especially fast meal, but even when I make my own pesto, it doesn’t add much time to the whole process. While fresh figs are really an end of summer fruit, I feel like you could sub ripe pears or add some prosciutto if you’re of the meat eating persuasion. And while I didn’t add this, a squeeze of honey {spicy or otherwise!} would also be delicious.

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Fig, Ricotta and Pesto Flatbread with Arugula

1 lb pizza dough {store bought or homemade}
Fresh Figs, quartered
1/2 to 1 cup Ricotta {depending on how much you want}
Basil Pesto {or other pesto of your choice}
Large handful of Arugula

Preheat your oven to 500 degrees F.

Shape your dough into a rough circle or oval. Brush with olive oil and then bake until it is your desired crispiness–approximately 10 to 15 minutes.

Take your crust out of the oven once it’s done to your liking. Let it cool slightly.

Spread the ricotta evenly over your crust. Next spread your pesto over the top of the ricotta. Arrange your figs and top off with arugula. Slice and serve!

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